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Home >Foods and Raw Materials > Archive > Volume 1, Issue 1, 2013 > A Phenomenological Model of Milk Coagulation
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

A Phenomenological Model of Milk Coagulation

Osintsev A. M. a
,
Braginskiy V. I. a
Affiliation
a Kemerovo State University
Copyright ©Osintsev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
DOI: http://doi.org/10.12737/1512
Abstract
A model of additional stabilization for the milk colloid system by means of the micelle electric charge arising owing to dissociation of micellar calcium caseinate is offered. The model allows comprehending the unique role of calcium in milk clotting and describing some features of coagulation temperature dependence, as well as explaining the nature of rennet, acid, heat-acid and heat-calcium coagulation within uniform concepts.
Keywords
milk coagulation, sticky hard spheres, calcium caseinate, colloid calcium phosphate, ionized calcium.
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